Ingredients
1 tbspn unsalted butter
2 tbspn finely chopped shallots
3 tbspn all purpose flour
1/2 cup dry white wine
2 tbspn dry sherry
1/2 cup chicken stock
1/2 cup cream
1 pound gruyere cheese
8 ounces chopped cooked lobster
1 tbspn chipped fresh parsley
1/8 tspn salt
Pepper to taste
Preparation
In a medium heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook stirring often until softened, about 2 minutes. Whisk in the flour and reduce the heat to low. Stir and cook, without browning the flour, for 1 minute. Whisk in the wine and sherry, then the chicken stock and heavy cream.
Increase the heat to high and bring to a simmer for 5 minutes. A handful at a time, stir the cheese into the saucepan, stirring the first batch until melted before adding another. Stir in the lobster and parsley and season with salt and pepper.
Transfer to a cheese fondue pot and keep warm over a dondue burner.
